Serves 4

Note: For this recipe make the Chilli Jam first, extra can be made as when refrigerated it keeps for several weeks, and it accompanies most Asian dishes very well.

Ingredients

• 2 whole lobsters cut into 2 inch pieces
• 250gm Corgettes – halved then sliced on a angle 1 inch thick
• 200gm Snow Peas
• Although you can add sliced Asian greens, broccoli spears, tomato wedges or any vegetable you prefer to this dish

Chilli Jam

Ingredients

• 250 grams shallots
• 125grams garlic
• 10 grams dried chilli
• 1/2 cups dried shrimp
• 40 grams tamarind pulp
• 125ml water
• 75 grams palm sugar
• 125ml fish sauce

Method for Chilli Jam

1. Place the tamarind pulp in 1 litre of water, leave for 10 minutes. After this time strain the tamarind water and discard the seeds/pulp and keep only the strained liquid.
2. Peel and finely slice the shallots and garlic. Ensure that the slices of garlic and shallots are all the same size, so that they cook evenly.
3. Slice the chillies down the centre, length ways, and de-seed them (please note it is advisable you wear gloves while de-seeding the chillies).
4. Deep fry the garlic and shallots until they are golden brown, remove and set aside then deep fry the chillies for 30 seconds, and remove then set aside with garlic and shallots.
5. Deep fry the dried shrimp for another 30 seconds, remove and set aside with the other deep fried ingredients.
6. Using a food processor, blend all of the deep fried ingredients; use some of the oil which has been cooled down to help blend this mixture.
7. Once the paste in your food processor is of a smooth consistency, crush the palm sugar, then mix with the tamarind water, fish sauce and add to this mixture.
8. Place all ingredients into a pot and simmer for 20 minutes.
9. Refrigerate once cooled.

Method for the Lobster

1. Cut the lobster into pieces, keeping the shell on.
2. Heat up the wok and fry off the lobster pieces, once the lobster is half cooked, add the courgettes and snow peas and any other additional vegetables you desire and continue to cook the lobster.
3. Add 1 &1/2 tablespoons of chilli jam paste per lobster to the wok. It is important to add the chilli jam at this stage as it prevents the Jam from burning due to the high sugar content.
4. Once the lobster has finished cooking, this dish is ready to be plated up and served.